Ceylon Tea Cake

Make a delicious ceylon infused cake, easy to make and perfect with a cup of ceylon tea.

Ceylon Tea Cake

Picture is of a ceylon tea cake on a wooden board



Time to Make

1 hour




Ceylon Tea

We use ‘low-grown’ teas – harvested from sunny gardens below 600 metres (m) – to give the brew its colour and strength. Then we add ‘medium-grown’ teas from cooler gardens between 600 and 1,200m to give the blend its lighter, citrusier notes. With its rich amber hue and fresh, zesty aromas, it suits the addition of a slice of lemon to bring out its zesty notes. Brewed richer, it also takes milk well, softening its briskness and emphasising its deeper flavours.

Picture is of a 100g Ceylon tea caddy


  • 100g or 3,5 ounces of milk chocolate
  • 2 cups of sugar
  • 1 cup unsalted butter, at room temperature
  • 4 eggs
  • 3 cups of wheat flour
  • 1 teaspoon of yeast
  • 2 tablespoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of Ceylon Tea Ahmad Tea, cooled

  1. Preheat the oven to 180°C. Grease and flour a 22cm round cake pan and set aside.
  2. Melt the chocolate.
  3. In a large bowl, mix the sugar and butter until it forms a light and fluffy cream.
  4. Add the eggs, one at a time.
  5. In another bowl, mix the flour, yeast, baking powder and salt
  6. Add the flour mixture to the sugar and butter mixture, alternating with the ceylon tea, starting and ending with the flour mixture.
  7. Put the batter into the prepared pan and flatten the surface with a spatula.
  8. Bake for 35-40 minutes or until a skewer comes out clean.
  9. Let the cake cool before unmolding.
  10. Sprinkle a little powdered icing sugar to decorate.
  11. Serve and enjoy